Carrot Cake Porridge

I am sure by now most people have heard of Zoats, but if you haven’t I get you up to speed. Zoats are Zucchini Oats made by adding zucchini or courgette, come on people we why aren’t they called Coats (Yes I now see why not!), to your oats. I think the general aim is to be able to squeeze another portion of greens into your day, which by all means I am an advocate of. However, I can’t stand Zoats – whenever I have tried to make them, they are watery, too gloopy or just generally unpalatable.

So, unable to physically stomach oats (far too dramatic) I decided to try the tamer and calmer Carrot Cake Oats. And my gosh are they so much better. The combination of spices and sweetness makes it taste, I kid you not, like the batter of a carrot cake before you bake it. I have seen this recipe and idea floating around the inter web for some time and so decided to try it for myself with my own twists. My version contains vanilla protein making it the perfect post workout breakfast or just an amazing meal to keep you fuelled throughout the day.

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Ingredients: Serves 1

  • 50g Oats
  • 125ml Milk
  • 1 Small Carrot (grated)
  • 1 Scoop SFN Vanilla Whey
  • 1 tsp Cinnamon
  • 1/2 tsp All Spice
  • 1/2 tsp Ground Ginger
  • Small Handful of Raisins
  • Splash of Maple Syrup



  1. Pour the oats and milk into a saucepan and cook on a medium heat on the stove until it has thickened up and absorbed all of the liquid – it should take about 4-5 mins. Remember to stir you don’t want your oats to stick to the bottom.
  2. Add the remaining ingredients and stir all together until everything is combined.
  3. Continue to cook on the stove for a further minute for the carrots to warm through.
  4. Serve in a bowl and dig in!




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